Black Bean and Veggie Soup

All winter long, I like to cook soups and stews to warm us up and because they're so filling and I always seem hungrier in the winter. My husband loves having some kind of sandwich or dipper with his soup, so I did a tex mex soup and dipper tonight.

I have so many people ask me how I cook without recipes, and frankly, from when I was 16 until I was 21, I watched food network religiously, and saw many chefs prepare dishes with their own takes. I also discovered my favorite flavors and ingredients, and how to incorporate them into dishes.

So tonight I made a black bean soup for dinner with lots of veggies to bulk it up, and it had lots of spice and heat. Of course the recipe could be changed around and different veggies could be subbed in, but these are my favorites.

Black Bean and Veggie Soup

1 large red onion, grated

2 large carrots, peeled and grated

4 garlic cloves, minced

1 green bell pepper, diced

1 15 oz. can of black beans

1 28 oz. can of crushed tomatoes

2 c. chicken stock

1 tbsp. dark mexican chili powder

2 tsp. cumin

1 tsp. smoked paprika

1 tsp. ancho chilie powder

salt and pepper

Sour cream for topping

Heat a soup pot over medium heat.

In a food processor, grate onions, carrots and garlic cloves.

Dump veggies in the pot, add a generous handful of salt and fresh ground black pepper.

Mix veggies and sweat for 10 minutes.

Drain the black beans, and mash a bit with a fork, leaving some beans mashed and some whole.

Pour beans, tomatoes and stock into pot.

Add spices, stir and set to low.

Simmer for 30 minutes.

Taste and adjust seasonings.

Ladle into a bowl and serve with sour cream.